Polenta with Shrimp and Tomato Sauce

Oxmoor House
Quick, easy and tasty are the best words to describe this polenta with shrimp recipe. Jarred tomato sauce helps get this dish on the table in 15 minutes.
4 servings.


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Olive oil-flavored cooking spray
1 (16-ounce) package refrigerated polenta, cut into 12 slices
3/4 pound peeled and deveined medium-size fresh shrimp
2 cups low-fat chunky pasta sauce
3 tablespoons shredded fresh Parmesan cheese


Total: 15 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Arrange polenta slices in skillet; cook 4 minutes on each side or until edges are crisp. Remove from skillet, and keep warm.

Coat skillet with cooking spray. Add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Stir in pasta sauce; cook 2 to 3 minutes or until thoroughly heated.

Place 3 slices of polenta on each of 4 serving plates. Spoon shrimp and sauce evenly over polenta; sprinkle with Parmesan cheese. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 238
Caloriesfromfat 11 %
Fat 3 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.2 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 133 mg
Iron 0.0 mg
Sodium 799 mg
Calcium 0.0 mg